Preparation method of Chinese wolfberry powder

A production method and technology of wolfberry powder, which are applied in food preparation, food shaping, food preservation, etc., can solve problems such as the influence of product sensory effect, high processing temperature, and the stability of product quality, so as to broaden the comprehensive development path and speed up Transformation process, the effect of improving economic benefits

Inactive Publication Date: 2009-12-23
WUXI VOCATIONAL & TECHN COLLEGE
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  • Abstract
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Problems solved by technology

[0003] my country's wolfberry production is the first in the world, and it is exported in large quantities every year. However, during the drying of fresh wolfberry and the storage of dried wolfberry, it is very easy to deteriorate and moth-eaten. It is a species that is difficult to keep in Chinese medicinal materials , in order to solve these problems, also in order to increase the added value of wolfberry resources and improve economic benefits, preparing wolfberry into wolfberry powder will inevitably have broad market prospects
[0004] The traditional powder making method mostly adopts the dry process, that is, the raw materials are first dried and dehydrated by hot air, and then crushed. The powder product produced has coarse particles and poor solubility, and the processing temperature is too high due to mechanical friction during powder making, which destroys the product. Nutritional ingredients and flavor, and this method does not carry out color protection treatment on raw materials, so the product loses its original attractive color, which has a great impact on the sensory effect of the product
[0005] The wet process adopted in the prior art, that is, the raw materials are beaten first, and then spray-dried after homogenization, although it can solve the problem of dry production to a certain extent, it still has not completely solved the problem of poor product quality, especially in the production process. Among them, there are some technical problems that seriously affect the stability of product quality, such as the maintenance of the appearance and color of wolfberry powder products, and the existence of pectin in the raw materials, which causes poor solubility of the product, etc.

Method used

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  • Preparation method of Chinese wolfberry powder

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Effect test

Embodiment 1

[0022] A preparation method of wolfberry powder, using fresh or dried wolfberry as main raw material, after selection, cleaning or soaking, color protection, beating, rubber milling, secondary treatment, deployment, homogenization, sterilization, concentration, dry spray drying , powder collection, screening, packaging, and product warehousing processes to obtain a wolfberry powder product.

[0023] Specific implementation steps: select fresh Lycium barbarum fruit with thick quality, large fruit size and ripeness, and pick out leaves, sepals, fruiting branches, insect fruit, rotten fruit and earth and rocks. Weighed net weight 100kg. Add color-protecting solution directly for crushing and beating, add 100kg of water according to the ratio of material to liquid 1:1, and add 0.2kg of color-protecting agent sodium sulfite at the same time, beat into a coarse pulp with a fineness of 1mm. The material passed through the beater enters the colloid mill for further refinement, and th...

Embodiment 2

[0025]The dried fruit of wolfberry should remove impurities such as mildew, brown stain, fruit eaten by insects, sand, gravel, soil clods, orange stalks, etc., and the net weight is 100kg. Add 300kg of hot water to soak the wolfberry after removing impurities for 30min at 60°C. Add 0.4kg iso-Vc sodium and 0.4kg citric acid when soaking. The soaked wolfberry is beaten into a coarse pulp with a beater, and the fineness is 1mm. The material passed through the beater enters the colloid mill for further refinement, and the gap between the grinding discs is adjusted to 22 μm. The slurry that has passed through the colloid mill is separated and filtered with 80 mesh pulp residue. Then, pectinase treatment is carried out on the coarse slag. The specific method is to add 120mg / kg enzyme preparation and keep it warm at 45°C for 90 minutes to decompose part of the pectin, and then return to the colloid mill for further processing. Finally, the coarse slag that cannot be decomposed is ...

Embodiment 3

[0027] The process conditions were changed to: 300kg of dry wolfberry pulp separated from slag pulp was treated with pectinase. The specific method was to add 120mg / kg of enzyme preparation and keep it warm at 50°C for 120min to decompose part of the pectin, and then return to the colloid mill for further processing. processing. Finally, the coarse slag that cannot be decomposed is treated by ultrafine pulverization, and the obtained fine powder is recycled to the powder collection bin together. The slurry is pumped into a jacketed pot with a stirrer, 36kg of isomaltooligosaccharide and 54kg of resistant starch are added, and 15kg of trehalose is added at the same time, and stirred evenly. Vacuum cryogenic concentration may not be carried out. Use a spray dryer to dry, and the condition is: the pressure of the high pressure pump is controlled at 12.5MPa. Air inlet temperature: 170°C, exhaust air temperature: 70°C, 43kg of finished product is obtained after drying, and the mo...

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Abstract

The invention discloses a preparation method of Chinese wolfberry powder, comprising the steps: using fresh or dry wolfberries as main raw materials; obtaining a wolfberry powder product by processing the fresh or dry wolfberries through the procedures of picking, cleaning or soaking, protecting color, pulping, grinding rubber, secondary processing, blending, homogenizing, sterilizing, concentrating, dry spraying, drying fog, collecting powder, sieving, packing and storing products, wherein the secondary processing procedure comprises the steps: reprocessing filtered coarse residues; decomposing the filtered coarse residues by adding pectinase; reprocessing the filtered coarse residues after being returned into a colloid mill; processing non-enzymatic coarse residues by adopting micronization to obtain fine powder; recovering the fine powder into a powder collecting bin; and then, obtaining a wolfberry powder product by processing the fine powder through the procedures of sieving, packing and storing products. The Chinese wolfberry powder has good color, high solubility, good mouth feel, no side effect, short production period and high profit. The preparation method of Chinese wolfberry powder provides high-quality powdered food for increasing the physical quality of humans and can be widely applied to the industries of food, health products, and the like.

Description

technical field [0001] The invention relates to a production process of wolfberry powder, in particular to a method of using fresh or dried wolfberry fruit as the main raw material, adopting a wet process, carrying out color protection and secondary treatment process, maintaining the original color of wolfberry powder and improving solubility production and processing technology. Background technique [0002] Lycium barbarum is a traditional precious Chinese herbal medicine in my country, which has the effects of nourishing the kidneys and liver, moistening the lungs and improving eyesight. Pharmacological studies in recent years have shown that besides enhancing immunity, anti-tumor, anti-aging, increasing hematopoietic function, anti-fatty liver, lowering blood pressure, lowering blood fat and other health care effects, wolfberry is also rich in protein, fat, carbohydrates, Carotenoids, ascorbic acid, betaine, Lycium barbarum polysaccharides, calcium, phosphorus, iron, zi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L2/39A23P1/06A23L2/84A23L2/70A23L1/272A23B7/00A23B7/026A23L5/41A23L19/00A23L33/00A23P10/40
Inventor 包科穆彩云
Owner WUXI VOCATIONAL & TECHN COLLEGE
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